Salted Caramel Tart

A crumbly shortcrust pastry filled with a deep amber, smooth caramel. The touch of sea salt cuts through the cooked sugar for a sharp balance.

• Prep time: 40 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 658
• Protein: 6 g
• Carbs: 82 g
• Fat: 34 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 116.7 g Minimum butter sweet ( cold, diced )
• 200 g White sugar ( granulated )
• 0.7 piece Egg ( whole )
• 133.3 ml Cream ( heavy liquid )
• 0.7 pinch Fleur de sel ( for garnish )

Instructions

1. Pastry sablage

   Mix flour, 100g sugar, and 125g cold butter with fingertips. The mixture should resemble coarse sand with no visible butter chunks.

2. Fraisage and resting

   Add the beaten egg. Use the palm of your hand to push the dough against the work surface to combine without developing elasticity. Wrap and chill.

3. Blind baking

   Roll out the dough, line a tart tin, and bake at 180°C. The crust should be pale gold and sound hollow when tapped on the edge.

4. Cooking the caramel

   Cook the remaining sugar dry in a saucepan. Once it reaches a deep amber color, deglaze by pouring in the warm cream. Reduce until the sauce coats the back of a spoon.

5. Assembling and finishing

   Off the heat, whisk in the remaining cold butter to emulsify the caramel and add gloss. Pour into the tart shell, sprinkle with sea salt, and let set in the fridge.

Chef's tips

• Watch the caramel color closely: too light and it lacks character, too dark and it turns bitter.
• The butter added at the end must be very cold to create a perfect emulsion and a mirror-like shine.

Storage

Store in the fridge in an airtight container. Take out 15 minutes before serving so the caramel regains its suppleness.